If you have a sweet tooth and love the rich combination of chocolate, coconut, and toasted pecans, you’re going to fall head over heels for this German Chocolate Pecan Pie Bites Recipe. These delightful little bars capture all the classic flavors of a German chocolate cake and pecan pie in a convenient, handheld treat. With a tender cocoa-infused crust, a luscious blend of chocolate chips and gooey coconut-pecan filling, these bites bring a perfect balance of textures and flavors that will have everyone reaching for seconds. Trust me, these are the kind of dessert bites that make any gathering extra special and cozy.
Ingredients You’ll Need
This German Chocolate Pecan Pie Bites Recipe comes together with a handful of straightforward ingredients that work in harmony to deliver deep flavor and satisfying textures. Each one plays a key role, from the toasted pecans adding crunch to the cocoa powder infusing the crust with a subtle chocolate note, creating a dessert that’s both familiar and uniquely decadent.
- 3 cups pecan halves: Toasting them enhances their natural nuttiness and crunch.
- 1 ¾ cups all-purpose flour: Provides the structure for the tender crust.
- 3/4 cup confectioners’ sugar: Adds sweetness and helps create a delicate pastry base.
- 3/4 cup cold butter, cubed: Ensures a flaky and rich crust when cut into the dry ingredients.
- 1/4 cup unsweetened cocoa powder: Lends a rich chocolate depth to the crust without overpowering the filling.
- 1 ½ cups semisweet chocolate chips: Melts into the crust for a gooey and indulgent layer.
- 3 large eggs: Acts as a binder and helps set the coconut-pecan filling.
- 3/4 cup firmly packed light brown sugar: Adds caramel-like sweetness and moisture to the filling.
- 3/4 cup light corn syrup: Creates that classic chewy, sticky texture in the filling.
- 1/4 cup unsalted butter, melted: Brings richness and helps emulsify the filling ingredients.
- 1 cup sweetened flaked coconut: Adds a chewy, tropical flair that perfectly complements the pecans.
How to Make German Chocolate Pecan Pie Bites Recipe
Step 1: Toast the Pecans
Begin by preheating your oven to 350°F. Spread the pecan halves in a single layer on a baking sheet and toast them for 8 to 10 minutes, stirring halfway through to ensure even browning. Toasting intensifies their flavor and adds the perfect crunch that’s essential for these pie bites.
Step 2: Prepare the Crust
Line your baking pan with foil and grease it generously. In a bowl, whisk together the flour, confectioners’ sugar, and cocoa powder. Add the cold, cubed butter and use a pastry blender or your fingertips to work it in until you achieve a coarse meal texture. Then, press this mixture firmly into the pan, covering the bottom and extending about three-quarters of an inch up the sides for that classic pie-bar shape.
Step 3: Bake the Crust and Add Chocolate
Bake the crust for 15 minutes until it’s slightly firm. Remove it from the oven and immediately sprinkle the semisweet chocolate chips evenly over the hot crust. The residual heat will melt the chips, forming a gooey chocolate layer. Let this cool on a wire rack for at least 30 minutes before adding your filling.
Step 4: Mix and Pour the Filling
In a large mixing bowl, beat the eggs lightly. Stir in the light brown sugar, corn syrup, and melted butter until smooth. Fold in the toasted pecans and sweetened coconut flakes. Pour this luscious filling evenly over your partially baked crust with melted chocolate, ensuring every bite has that iconic pecan pie richness.
Step 5: Bake and Chill
Bake for about 28 to 34 minutes, or until the edges turn golden and the filling sets up nicely. Remove from the oven and allow to cool completely on a wire rack. Once cool, refrigerate the pan for at least one hour to help the bars firm up so they’ll slice beautifully.
Step 6: Slice and Serve
Use the foil overhang to lift the German Chocolate Pecan Pie Bites from the pan. Place them on a cutting board and carefully cut into bars with a sharp knife. This step is rewarding because your perfect little bites now showcase the layers of cocoa crust, melty chocolate, and gooey pecan filling — absolutely drool-worthy!
How to Serve German Chocolate Pecan Pie Bites Recipe
Garnishes
Serve these bites with a light dusting of powdered sugar or a drizzle of melted chocolate to elevate their presentation. Adding a few extra toasted pecan halves on top right before serving amps up the nutty crunch and makes them look irresistible.
Side Dishes
Pair these bites with vanilla ice cream or a dollop of freshly whipped cream for a classic treat that balances warmth and creaminess. Fresh berries also complement the rich chocolate and coconut flavors beautifully, adding a pop of refreshing brightness.
Creative Ways to Present
For a party or festive occasion, arrange these German Chocolate Pecan Pie Bites Recipe bars on a rustic wooden board surrounded by clusters of pecans and coconut flakes. You can also serve them alongside coffee or hot chocolate for a cozy dessert spread that invites guests to indulge and savor every bite.
Make Ahead and Storage
Storing Leftovers
These bites keep wonderfully in an airtight container in the refrigerator for up to five days. Chilling helps preserve the gooey filling and prevents the crust from becoming soggy, making each bite taste freshly made.
Freezing
If you want to enjoy them later, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or zip-top bag. They’ll keep well frozen for up to three months. When ready to indulge, thaw them overnight in the refrigerator.
Reheating
To enjoy your German Chocolate Pecan Pie Bites fresh and warm, pop them in the microwave for 15 to 20 seconds or heat gently in an oven set to 325°F for about 5 minutes. Warm bites bring back that melty chocolate goodness and enhance the comforting pie flavors.
FAQs
Can I use chopped pecans instead of pecan halves?
Absolutely! Chopped pecans work well and distribute more evenly throughout the filling. Just remember that pecan halves add a nice visual appeal and extra crunch on top if you save some for garnish.
Is it possible to make this recipe gluten-free?
You can substitute the all-purpose flour with a gluten-free baking blend of equal measure. Just ensure the blend includes xanthan gum for structure. The texture might vary slightly, but the flavors will still shine.
Can I substitute the corn syrup with honey or maple syrup?
While you can try using honey or maple syrup, keep in mind that corn syrup provides that classic chewiness and shine to the filling. Honey or maple syrup will change the texture and flavor slightly, but it’s a tasty alternative for those avoiding corn syrup.
How long does it take for the filling to set properly?
After baking, cooling completely on a wire rack and then refrigerating for at least one hour is crucial. This allows the filling to firm up so the bars hold their shape when sliced.
Can I make these pie bites smaller or larger?
Definitely! Adjust the baking pan size or use mini muffin tins to create bite-sized portions. Just watch the baking time as smaller pieces will bake faster. These pie bites are versatile and perfect for any sized treat!
Final Thoughts
You really can’t go wrong with this German Chocolate Pecan Pie Bites Recipe if you’re looking to impress friends or simply treat yourself to a classic, rich, and irresistible dessert. The blend of toasted pecans, coconut, and chocolate nestled in a cocoa crust is pure magic. Give it a try, and I promise these bites will find a permanent spot on your dessert rotation.
Print
German Chocolate Pecan Pie Bites Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 14 minutes
- Total Time: 2 hours 24 minutes
- Yield: 1 loaf (about 16-20 bars)
- Category: Baking
- Method: Baking
- Cuisine: American
Description
These German Chocolate Pecan Pie Bites are a delightful fusion of rich chocolate, toasted pecans, and sweet coconut, all baked into a buttery cocoa crust. Perfect as bite-sized treats for parties or a decadent snack that combines the flavors of classic German chocolate pie with the convenience of portable bars.
Ingredients
For the Crust
- 1 & 3/4 cups (210g) all-purpose flour
- 3/4 cup (82g) confectioners’ sugar
- 1/4 cup (21g) unsweetened cocoa powder
- 3/4 cup (170g) cold butter, cubed
For the Filling
- 3 cups (330g) pecan halves
- 1 & 1/2 cups (255g) semisweet chocolate chips
- 3 large eggs
- 3/4 cup (150g) firmly packed light brown sugar
- 3/4 cup (177ml) light corn syrup
- 1/4 cup (56g) unsalted butter, melted
- 1 cup (85g) sweetened flaked coconut
Instructions
- Preheat and Toast Pecans: Preheat your oven to 350°F (175°C). Spread the pecan halves in a single layer on a shallow baking pan and toast them for 8-10 minutes, stirring halfway through to ensure even toasting. This enhances their flavor and crunch.
- Prepare the Baking Pan and Crust: Line a 9″ x 13″ x 2″ baking pan with aluminum foil, leaving an overhang on two short sides for easy removal later. Grease the foil thoroughly to prevent sticking. In a large bowl, whisk together the flour, confectioners’ sugar, and cocoa powder. Add the cold cubed butter and use a pastry blender or your fingers to combine until the mixture resembles coarse meal. Press this crust mixture firmly into the bottom and about 3/4 inch up the sides of the prepared pan.
- Bake the Crust and Add Chocolate Chips: Bake the crust for 15 minutes. Remove it from the oven and immediately sprinkle semisweet chocolate chips evenly over the hot crust. Allow the pan to cool on a wire rack for at least 30 minutes, enabling the chocolate to melt and settle into the crust.
- Prepare the Filling: In a large mixing bowl, lightly beat the eggs. Add the brown sugar, corn syrup, and melted unsalted butter, whisking together until smooth and well combined. Stir in the toasted pecans and sweetened flaked coconut to evenly distribute them throughout the filling.
- Assemble and Bake the Pie Bites: Pour the filling mixture evenly over the partially baked crust topped with melted chocolate chips. Return the pan to the oven and bake for 28-34 minutes, or until the edges are golden and the filling is set with a slight jiggle in the center.
- Cool and Refrigerate: Remove from oven and let the pie bites cool completely on a wire rack. Once cooled, refrigerate for at least one hour to allow the filling to firm up for easier slicing.
- Cut and Serve: Use the foil overhang to lift the bars out of the pan. Place them on a cutting board and slice into bars using a sharp knife. Serve chilled or at room temperature for a rich, chocolaty treat.
Notes
- Use a pastry blender or two forks for combining the crust ingredients if you don’t have a pastry cutter.
- Ensure the butter for the crust is very cold for a tender, flaky texture.
- For easier cutting, run the knife under hot water and dry before slicing the bars.
- Store any leftovers covered in the refrigerator for up to 5 days.
- For a nut-free version, substitute pecans with sunflower seeds or omit entirely and increase coconut slightly.
